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1 | 00:00:01,040 | 00:00:04,120 | MAEVE O'MEARA: It's French Week on The Chefs' Line, and tonight... | MAEVE O'MEARA: It's French Week on The Chefs' Line, and tonight... |
2 | 00:00:04,320 | 00:00:05,200 | Yay! | Yay! |
3 | 00:00:05,400 | 00:00:08,919 | ..we're taking on the classic French dish omelette. | ..we're taking on the classic French dish omelette. |
4 | 00:00:09,119 | 00:00:10,119 | Oh, yeah. | Oh, yeah. |
5 | 00:00:10,320 | 00:00:14,439 | Made from beaten eggs - fried and folded around a filling - | Made from beaten eggs - fried and folded around a filling - |
6 | 00:00:14,640 | 00:00:17,039 | omelettes should be fluffy on the inside | omelettes should be fluffy on the inside |
7 | 00:00:17,239 | 00:00:19,920 | and perfectly pale on the outside. | and perfectly pale on the outside. |
8 | 00:00:20,120 | 00:00:20,920 | Voila. | Voila. |
9 | 00:00:21,120 | 00:00:23,280 | Some of Australia's best home cooks | Some of Australia's best home cooks |
10 | 00:00:23,480 | 00:00:25,839 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
11 | 00:00:26,039 | 00:00:29,160 | against hatted French restaurant Bistro Rex. | against hatted French restaurant Bistro Rex. |
12 | 00:00:29,359 | 00:00:31,079 | It's very, very, very French. | It's very, very, very French. |
13 | 00:00:31,280 | 00:00:33,479 | And tonight, our home cooks are facing | And tonight, our home cooks are facing |
14 | 00:00:33,679 | 00:00:37,159 | the second stop in their chefs' line, station chef Joshua. | the second stop in their chefs' line, station chef Joshua. |
15 | 00:00:38,359 | 00:00:40,439 | Yeah! There we go. Nice one. | Yeah! There we go. Nice one. |
16 | 00:00:40,640 | 00:00:42,840 | As the week progresses, | As the week progresses, |
17 | 00:00:43,039 | 00:00:45,840 | the competition will escalate in difficulty | the competition will escalate in difficulty |
18 | 00:00:46,039 | 00:00:47,920 | from the apprentice, all the way... | from the apprentice, all the way... |
19 | 00:00:48,119 | 00:00:49,960 | What are we? ALL: Trained professionals. | What are we? ALL: Trained professionals. |
20 | 00:00:50,159 | 00:00:51,679 | (LAUGHS) That's right. | (LAUGHS) That's right. |
21 | 00:00:51,880 | 00:00:53,479 | ..to the head chef. | ..to the head chef. |
22 | 00:00:54,679 | 00:00:57,320 | Whose omelette will win them the chance | Whose omelette will win them the chance |
23 | 00:00:57,520 | 00:01:01,119 | to reach the end of The Chefs' Line? | to reach the end of The Chefs' Line? |
24 | 00:01:08,079 | 00:01:10,519 | It's French Week in The Chefs' Line kitchen | It's French Week in The Chefs' Line kitchen |
25 | 00:01:10,719 | 00:01:15,920 | and tonight we're going back to basics with the omelette. | and tonight we're going back to basics with the omelette. |
26 | 00:01:16,120 | 00:01:19,560 | Head chef Jo, Bistro Rex, thanks for coming back. | Head chef Jo, Bistro Rex, thanks for coming back. |
27 | 00:01:19,760 | 00:01:21,039 | Thank you. Thanks for having us. | Thank you. Thanks for having us. |
28 | 00:01:21,239 | 00:01:24,280 | Well, it's 1-0 to Bistro Rex this week. | Well, it's 1-0 to Bistro Rex this week. |
29 | 00:01:24,480 | 00:01:26,840 | The best plate on the pass... | The best plate on the pass... |
30 | 00:01:28,120 | 00:01:30,439 | ..is the moules-frites. | ..is the moules-frites. |
31 | 00:01:30,640 | 00:01:32,799 | (CHEFS CHEER) | (CHEFS CHEER) |
32 | 00:01:34,799 | 00:01:37,240 | Do you reckon the restaurant's omelette can win for you tonight? | Do you reckon the restaurant's omelette can win for you tonight? |
33 | 00:01:37,439 | 00:01:40,079 | Well, I hope so. We cook enough of them at the restaurant so... | Well, I hope so. We cook enough of them at the restaurant so... |
34 | 00:01:40,280 | 00:01:41,680 | (ALL LAUGH) | (ALL LAUGH) |
35 | 00:01:41,879 | 00:01:43,439 | Who's next in line from Bistro Rex? | Who's next in line from Bistro Rex? |
36 | 00:01:43,640 | 00:01:45,439 | Josh, our station chef. | Josh, our station chef. |
37 | 00:01:45,640 | 00:01:49,079 | Hi, Joshua. So, what do you normally make at the restaurant? | Hi, Joshua. So, what do you normally make at the restaurant? |
38 | 00:01:49,280 | 00:01:50,960 | I normally make all the pastry in the morning. | I normally make all the pastry in the morning. |
39 | 00:01:51,159 | 00:01:52,039 | Oh. | Oh. |
40 | 00:01:52,240 | 00:01:55,879 | Well, good luck, station chef Josh. Please step up to the bench. | Well, good luck, station chef Josh. Please step up to the bench. |
41 | 00:01:57,159 | 00:02:01,040 | Home cooks, you all look rested and ready to go! | Home cooks, you all look rested and ready to go! |
42 | 00:02:01,239 | 00:02:03,799 | A classic omelette should be light and fluffy | A classic omelette should be light and fluffy |
43 | 00:02:04,000 | 00:02:08,960 | with a smooth surface, and requires perfect timing and a deft touch. | with a smooth surface, and requires perfect timing and a deft touch. |
44 | 00:02:09,159 | 00:02:12,919 | And Dan will be the man to please tonight as he is our blind judge. | And Dan will be the man to please tonight as he is our blind judge. |
45 | 00:02:13,120 | 00:02:15,800 | So, off you go out the back so you can't tell who's cooking what. | So, off you go out the back so you can't tell who's cooking what. |
46 | 00:02:16,000 | 00:02:18,000 | Au revoir. (LAUGHS) | Au revoir. (LAUGHS) |
47 | 00:02:18,199 | 00:02:20,439 | Well, I'm sure you've got some great fillings planned, | Well, I'm sure you've got some great fillings planned, |
48 | 00:02:20,639 | 00:02:23,000 | but please don't forget about that omelette. | but please don't forget about that omelette. |
49 | 00:02:23,199 | 00:02:24,520 | So, good luck. | So, good luck. |
50 | 00:02:28,159 | 00:02:30,199 | Station chef Josh, home cooks, | Station chef Josh, home cooks, |
51 | 00:02:30,400 | 00:02:33,520 | you only have 45 minutes to nail these omelettes. | you only have 45 minutes to nail these omelettes. |
52 | 00:02:33,719 | 00:02:35,159 | Let's cook! | Let's cook! |
53 | 00:02:50,159 | 00:02:53,120 | What a perfect challenge to set for French Week. | What a perfect challenge to set for French Week. |
54 | 00:02:53,319 | 00:02:55,920 | The omelette is the litmus test for all good cooks. | The omelette is the litmus test for all good cooks. |
55 | 00:02:56,120 | 00:02:57,719 | And there's a real art to it. | And there's a real art to it. |
56 | 00:02:57,920 | 00:03:00,599 | We don't want too much colour on the egg on the outside, | We don't want too much colour on the egg on the outside, |
57 | 00:03:00,800 | 00:03:03,639 | it's got to have that lovely pale, light, fluffy texture. | it's got to have that lovely pale, light, fluffy texture. |
58 | 00:03:03,840 | 00:03:05,639 | I think that's what Dan will be looking for. | I think that's what Dan will be looking for. |
59 | 00:03:10,080 | 00:03:12,240 | So, tonight, I'm making the priest's omelette, | So, tonight, I'm making the priest's omelette, |
60 | 00:03:12,439 | 00:03:15,800 | which is omelette du monde, omelette du pretre. | which is omelette du monde, omelette du pretre. |
61 | 00:03:16,000 | 00:03:20,479 | And it's an omelette with a scampi sauce | And it's an omelette with a scampi sauce |
62 | 00:03:20,680 | 00:03:23,560 | and some lovely fresh truffle on the top. | and some lovely fresh truffle on the top. |
63 | 00:03:23,759 | 00:03:25,319 | I'm from France originally, | I'm from France originally, |
64 | 00:03:25,520 | 00:03:27,879 | I've been living here for about 13 years. | I've been living here for about 13 years. |
65 | 00:03:28,079 | 00:03:31,719 | I grew up in a family where food was definitely important | I grew up in a family where food was definitely important |
66 | 00:03:31,920 | 00:03:34,199 | and I think I started from very early | and I think I started from very early |
67 | 00:03:34,400 | 00:03:37,280 | wanting to experiment in the kitchen because of that. | wanting to experiment in the kitchen because of that. |
68 | 00:03:37,479 | 00:03:41,560 | So, I'm preparing a combination of tomato, | So, I'm preparing a combination of tomato, |
69 | 00:03:41,759 | 00:03:45,199 | fennel, carrot, | fennel, carrot, |
70 | 00:03:45,400 | 00:03:47,360 | onion and shallots. | onion and shallots. |
71 | 00:03:47,560 | 00:03:49,199 | (SNIFFLES ) Ooh! | (SNIFFLES ) Ooh! |
72 | 00:03:52,159 | 00:03:53,439 | I'm crying. | I'm crying. |
73 | 00:03:53,639 | 00:03:54,960 | Which I'm going to saute. | Which I'm going to saute. |
74 | 00:03:55,159 | 00:03:58,719 | And I'm going to add the scampi shells to this, | And I'm going to add the scampi shells to this, |
75 | 00:03:58,920 | 00:04:01,400 | and that's going to make the base of the sauce. | and that's going to make the base of the sauce. |
76 | 00:04:02,639 | 00:04:06,680 | She's got lovely scampi down there. Yeah. Her station looks fantastic. | She's got lovely scampi down there. Yeah. Her station looks fantastic. |
77 | 00:04:08,319 | 00:04:12,240 | So, for the scampi, I'm going to use a big pot of boiling water | So, for the scampi, I'm going to use a big pot of boiling water |
78 | 00:04:12,439 | 00:04:14,120 | with lots of salt in it. | with lots of salt in it. |
79 | 00:04:16,040 | 00:04:21,120 | The scampi are very delicate, so they need to be cooked just right. | The scampi are very delicate, so they need to be cooked just right. |
80 | 00:04:21,319 | 00:04:24,040 | If they're undercooked, they're going to be gelatinous | If they're undercooked, they're going to be gelatinous |
81 | 00:04:24,240 | 00:04:25,680 | and not very palatable. | and not very palatable. |
82 | 00:04:25,879 | 00:04:29,480 | And if they're overcooked, the flesh is just going to fall apart. | And if they're overcooked, the flesh is just going to fall apart. |
83 | 00:04:31,319 | 00:04:33,040 | OK, they're ready to come out now. | OK, they're ready to come out now. |
84 | 00:04:36,480 | 00:04:39,759 | Come here, little guys. Oh, hello. | Come here, little guys. Oh, hello. |
85 | 00:04:43,680 | 00:04:44,959 | What do you love about this dish? | What do you love about this dish? |
86 | 00:04:45,159 | 00:04:48,600 | The scampi flavour is just stunning. Yep. Yeah, absolutely. | The scampi flavour is just stunning. Yep. Yeah, absolutely. |
87 | 00:04:48,800 | 00:04:50,079 | So, that's what I want to get. | So, that's what I want to get. |
88 | 00:04:50,279 | 00:04:52,639 | I want to get as much flavour out of these babies into that sauce. | I want to get as much flavour out of these babies into that sauce. |
89 | 00:04:52,840 | 00:04:55,560 | And of course it's always the heads that have the most flavour. | And of course it's always the heads that have the most flavour. |
90 | 00:04:55,759 | 00:04:57,680 | Yes, so, there's no waste. | Yes, so, there's no waste. |
91 | 00:04:57,879 | 00:04:59,800 | I struggled a lot with getting the scampi out. | I struggled a lot with getting the scampi out. |
92 | 00:05:00,000 | 00:05:02,519 | Don't ever put the blade towards your finger. | Don't ever put the blade towards your finger. |
93 | 00:05:02,720 | 00:05:05,399 | Luckily, Melissa jumps in and gives me a very great tip. | Luckily, Melissa jumps in and gives me a very great tip. |
94 | 00:05:05,600 | 00:05:07,959 | Just be super-careful because the shell is quite thick. | Just be super-careful because the shell is quite thick. |
95 | 00:05:08,160 | 00:05:10,040 | So, what you want to do is score down the middle, | So, what you want to do is score down the middle, |
96 | 00:05:10,240 | 00:05:11,519 | the underside, with the knife. | the underside, with the knife. |
97 | 00:05:11,720 | 00:05:13,480 | Just use the back of your hand to lightly break it, | Just use the back of your hand to lightly break it, |
98 | 00:05:13,680 | 00:05:15,639 | but never put your fingers in the way. | but never put your fingers in the way. |
99 | 00:05:15,839 | 00:05:17,600 | Crack from the inside and peel it that way. | Crack from the inside and peel it that way. |
100 | 00:05:17,800 | 00:05:19,360 | Hopefully I've got it. OK. | Hopefully I've got it. OK. |
101 | 00:05:26,879 | 00:05:30,519 | Tonight, I'm going to make a smoked salmon omelette, | Tonight, I'm going to make a smoked salmon omelette, |
102 | 00:05:30,720 | 00:05:33,560 | served with green dressing. | served with green dressing. |
103 | 00:05:33,759 | 00:05:40,079 | I learnt how to make omelette by watching my mum when I was a kid. | I learnt how to make omelette by watching my mum when I was a kid. |
104 | 00:05:40,279 | 00:05:47,560 | It kind of brings me closer to my childhood, to my mum. | It kind of brings me closer to my childhood, to my mum. |
105 | 00:05:47,759 | 00:05:52,519 | I'm going to start with making the green dressing. | I'm going to start with making the green dressing. |
106 | 00:05:52,720 | 00:05:56,120 | Some fresh herbs - fresh coriander, parsley. | Some fresh herbs - fresh coriander, parsley. |
107 | 00:05:56,319 | 00:05:59,000 | Basil, two cloves of garlic. | Basil, two cloves of garlic. |
108 | 00:05:59,199 | 00:06:03,120 | Salt, pepper, apple cider vinegar | Salt, pepper, apple cider vinegar |
109 | 00:06:03,319 | 00:06:05,040 | and some lemon juice, | and some lemon juice, |
110 | 00:06:05,240 | 00:06:07,319 | and blend them. | and blend them. |
111 | 00:06:10,000 | 00:06:13,360 | It has to be like an emulsion basically. | It has to be like an emulsion basically. |
112 | 00:06:18,959 | 00:06:21,199 | Mmm. | Mmm. |
113 | 00:06:21,399 | 00:06:23,639 | It smells very green, very nice. It is very green. | It smells very green, very nice. It is very green. |
114 | 00:06:23,839 | 00:06:25,279 | Very green. | Very green. |
115 | 00:06:31,399 | 00:06:36,840 | Tonight, I'm making smoked salmon omelette bene, | Tonight, I'm making smoked salmon omelette bene, |
116 | 00:06:37,040 | 00:06:38,560 | so eggs benedict omelette. | so eggs benedict omelette. |
117 | 00:06:38,759 | 00:06:42,600 | I especially love French food for the fact it's quite indulgent. | I especially love French food for the fact it's quite indulgent. |
118 | 00:06:42,800 | 00:06:45,720 | I love the chicken dishes, the beef, | I love the chicken dishes, the beef, |
119 | 00:06:45,920 | 00:06:51,279 | the butter, eggs, all those bad things that just taste so good. | the butter, eggs, all those bad things that just taste so good. |
120 | 00:06:54,360 | 00:06:57,680 | To make the omelette, the first thing I do is separate the eggs, | To make the omelette, the first thing I do is separate the eggs, |
121 | 00:06:57,879 | 00:07:00,759 | beat the whites till they're thick and fluffy, | beat the whites till they're thick and fluffy, |
122 | 00:07:00,959 | 00:07:03,560 | and gently beat the yolks till they're broken up. | and gently beat the yolks till they're broken up. |
123 | 00:07:06,279 | 00:07:10,720 | To make the creme fraiche filling, you take creme fraiche... | To make the creme fraiche filling, you take creme fraiche... |
124 | 00:07:12,519 | 00:07:14,800 | ..gently fry off some capers. | ..gently fry off some capers. |
125 | 00:07:16,160 | 00:07:17,439 | Let them cool down a bit, | Let them cool down a bit, |
126 | 00:07:17,639 | 00:07:20,120 | because you don't want to split the creme fraiche. | because you don't want to split the creme fraiche. |
127 | 00:07:22,000 | 00:07:25,439 | Add them once they're cooled off, with salt and pepper. | Add them once they're cooled off, with salt and pepper. |
128 | 00:07:26,720 | 00:07:27,800 | Jacinta. Hello. | Jacinta. Hello. |
129 | 00:07:28,000 | 00:07:30,920 | Eggs bene. Yeah, well, eggs bene omelette. | Eggs bene. Yeah, well, eggs bene omelette. |
130 | 00:07:31,120 | 00:07:34,720 | I can see that you've separated the yolks and the whites. | I can see that you've separated the yolks and the whites. |
131 | 00:07:34,920 | 00:07:38,360 | You can get the eggs fluffier on their own, | You can get the eggs fluffier on their own, |
132 | 00:07:38,560 | 00:07:39,840 | without the yolks, | without the yolks, |
133 | 00:07:40,040 | 00:07:45,840 | and I find it makes a nice high, fluffy, delicious omelette. | and I find it makes a nice high, fluffy, delicious omelette. |
134 | 00:07:49,519 | 00:07:51,639 | MAEVE O'MEARA: With Bistro Rex leading 1-0, | MAEVE O'MEARA: With Bistro Rex leading 1-0, |
135 | 00:07:51,840 | 00:07:57,040 | the pressure is on our home cooks tonight to beat station chef Joshua. | the pressure is on our home cooks tonight to beat station chef Joshua. |
136 | 00:07:57,240 | 00:07:59,879 | My station chef Joshua has been at Bistro Rex | My station chef Joshua has been at Bistro Rex |
137 | 00:08:00,079 | 00:08:01,360 | for the past eighteen months. | for the past eighteen months. |
138 | 00:08:01,560 | 00:08:04,800 | He's observant and he understands what we're doing in the kitchen. | He's observant and he understands what we're doing in the kitchen. |
139 | 00:08:05,000 | 00:08:08,319 | I have every confidence that Josh will be able to | I have every confidence that Josh will be able to |
140 | 00:08:08,519 | 00:08:10,160 | pull off a perfect omelette. | pull off a perfect omelette. |
141 | 00:08:11,800 | 00:08:13,399 | Tonight, I'm making a spanner crab omelette | Tonight, I'm making a spanner crab omelette |
142 | 00:08:13,600 | 00:08:14,879 | with chargrilled broccolini. | with chargrilled broccolini. |
143 | 00:08:15,079 | 00:08:17,360 | At the restaurant I don't really make this often, | At the restaurant I don't really make this often, |
144 | 00:08:17,560 | 00:08:21,519 | but I see it done every day for lunch service, dinner service. | but I see it done every day for lunch service, dinner service. |
145 | 00:08:21,720 | 00:08:25,120 | I think the hardest part with the omelette is there's nowhere to hide. | I think the hardest part with the omelette is there's nowhere to hide. |
146 | 00:08:25,319 | 00:08:27,399 | It's also the fact that there's five different elements | It's also the fact that there's five different elements |
147 | 00:08:27,600 | 00:08:29,639 | that all have to be up on the pass at the same time. | that all have to be up on the pass at the same time. |
148 | 00:08:29,839 | 00:08:31,120 | JO: It is nerve-racking. | JO: It is nerve-racking. |
149 | 00:08:31,319 | 00:08:33,840 | At least you're relieved now because you've watched me. | At least you're relieved now because you've watched me. |
150 | 00:08:34,039 | 00:08:36,000 | Like, you have an idea. Still nerve-racking. | Like, you have an idea. Still nerve-racking. |
151 | 00:08:36,200 | 00:08:39,240 | But Joshy's going to get himself set up. | But Joshy's going to get himself set up. |
152 | 00:08:39,440 | 00:08:42,320 | First with the shellfish oil, I roast off the prawn heads, | First with the shellfish oil, I roast off the prawn heads, |
153 | 00:08:42,519 | 00:08:44,360 | make sure they're nice and red. | make sure they're nice and red. |
154 | 00:08:44,559 | 00:08:46,000 | It brings out the real colour to it. | It brings out the real colour to it. |
155 | 00:08:47,519 | 00:08:50,639 | I then take them out of the oven, I smash them up, add some water. | I then take them out of the oven, I smash them up, add some water. |
156 | 00:08:51,960 | 00:08:53,799 | Not too much water, Joshy. | Not too much water, Joshy. |
157 | 00:08:54,879 | 00:08:57,720 | In a pot I've actually sauteed some mirepoix, | In a pot I've actually sauteed some mirepoix, |
158 | 00:08:57,919 | 00:09:00,279 | which is, like, a basic mix of onion, carrot and celery. | which is, like, a basic mix of onion, carrot and celery. |
159 | 00:09:01,679 | 00:09:03,240 | Added the prawn heads to the oil. | Added the prawn heads to the oil. |
160 | 00:09:03,440 | 00:09:05,879 | Let that simmer because it's going to take about half an hour. | Let that simmer because it's going to take about half an hour. |
161 | 00:09:06,080 | 00:09:07,480 | Smells good, Joshy! | Smells good, Joshy! |
162 | 00:09:11,519 | 00:09:13,519 | Yeah, you might be better off on the board. | Yeah, you might be better off on the board. |
163 | 00:09:13,720 | 00:09:16,080 | It's been a while since I've actually prepped a crab, | It's been a while since I've actually prepped a crab, |
164 | 00:09:16,279 | 00:09:18,000 | just because I'm on the pastry section now. | just because I'm on the pastry section now. |
165 | 00:09:22,200 | 00:09:24,559 | Yeah, there we go. Nice one! | Yeah, there we go. Nice one! |
166 | 00:09:24,759 | 00:09:28,200 | You are so cool and calm. I know. | You are so cool and calm. I know. |
167 | 00:09:28,399 | 00:09:30,240 | Hi, Josh. How are you going? Hi. Good. | Hi, Josh. How are you going? Hi. Good. |
168 | 00:09:30,440 | 00:09:31,720 | Oh, wow. What are you doing here? | Oh, wow. What are you doing here? |
169 | 00:09:31,919 | 00:09:34,240 | Just checking for bones, so there's nothing that gets through. | Just checking for bones, so there's nothing that gets through. |
170 | 00:09:34,440 | 00:09:38,720 | Oh, my God, Dan is going to be so excited, because he loves crab. | Oh, my God, Dan is going to be so excited, because he loves crab. |
171 | 00:09:38,919 | 00:09:40,200 | What are you doing here? | What are you doing here? |
172 | 00:09:40,399 | 00:09:42,039 | So, I've got some prawn oil on the go. | So, I've got some prawn oil on the go. |
173 | 00:09:42,240 | 00:09:43,519 | Yeah. Shellfish oil. | Yeah. Shellfish oil. |
174 | 00:09:43,720 | 00:09:45,759 | Then I've got my water ready to blanche the broccolini. | Then I've got my water ready to blanche the broccolini. |
175 | 00:09:45,960 | 00:09:49,440 | You've got about 20 minutes to go. Great. Thanks. | You've got about 20 minutes to go. Great. Thanks. |
176 | 00:09:49,639 | 00:09:51,360 | Joshy, how does it smell? | Joshy, how does it smell? |
177 | 00:09:51,559 | 00:09:53,960 | Smells good. I think it's nearly ready. It started popping. | Smells good. I think it's nearly ready. It started popping. |
178 | 00:09:58,679 | 00:09:59,720 | So how's Yolaine going? | So how's Yolaine going? |
179 | 00:09:59,919 | 00:10:05,080 | Yolaine is making a priest omelette, so as the story goes, | Yolaine is making a priest omelette, so as the story goes, |
180 | 00:10:05,279 | 00:10:07,879 | the monks or the priests from Brittany in France, | the monks or the priests from Brittany in France, |
181 | 00:10:08,080 | 00:10:11,080 | this was one of the only earthly delights they could enjoy. | this was one of the only earthly delights they could enjoy. |
182 | 00:10:11,279 | 00:10:13,799 | It was crayfish or scampi, cognac, truffles. | It was crayfish or scampi, cognac, truffles. |
183 | 00:10:14,000 | 00:10:15,720 | I don't think these priests had it too badly. | I don't think these priests had it too badly. |
184 | 00:10:15,960 | 00:10:19,120 | Maybe we should run away and join the priesthood. Look, I'm there. | Maybe we should run away and join the priesthood. Look, I'm there. |
185 | 00:10:19,320 | 00:10:21,399 | Jacinta has done something really interesting, | Jacinta has done something really interesting, |
186 | 00:10:21,600 | 00:10:23,519 | which is she's separated the yolks and the whites... | which is she's separated the yolks and the whites... |
187 | 00:10:23,720 | 00:10:25,000 | I saw that earlier on, yeah. Yeah. | I saw that earlier on, yeah. Yeah. |
188 | 00:10:25,200 | 00:10:28,120 | So this is going to give it that really airy texture, | So this is going to give it that really airy texture, |
189 | 00:10:28,320 | 00:10:30,840 | so I think that she's onto a good thing there. | so I think that she's onto a good thing there. |
190 | 00:10:38,879 | 00:10:43,480 | MAEVE O'MEARA: Our three home cooks and Bistro Rex's station chef Joshua | MAEVE O'MEARA: Our three home cooks and Bistro Rex's station chef Joshua |
191 | 00:10:43,679 | 00:10:47,440 | are all preparing their own version of the classic French dish, | are all preparing their own version of the classic French dish, |
192 | 00:10:47,639 | 00:10:49,200 | the omelette. | the omelette. |
193 | 00:10:49,399 | 00:10:52,679 | Blind-tasting judge Dan will try each dish, | Blind-tasting judge Dan will try each dish, |
194 | 00:10:52,879 | 00:10:54,720 | without knowing who cooked what. | without knowing who cooked what. |
195 | 00:10:54,919 | 00:10:56,159 | DAN HONG: For the perfect omelette, | DAN HONG: For the perfect omelette, |
196 | 00:10:56,360 | 00:11:00,279 | I'm looking for nice firm texture on the outside | I'm looking for nice firm texture on the outside |
197 | 00:11:00,480 | 00:11:02,759 | and then when I do put my fork inside | and then when I do put my fork inside |
198 | 00:11:02,960 | 00:11:04,759 | it's nice and soft in the middle. | it's nice and soft in the middle. |
199 | 00:11:04,960 | 00:11:08,200 | I don't want to see a really brown crust, | I don't want to see a really brown crust, |
200 | 00:11:08,399 | 00:11:11,000 | because that's when you know the pan was too hot, | because that's when you know the pan was too hot, |
201 | 00:11:11,200 | 00:11:13,120 | that means the eggs are overcooked. | that means the eggs are overcooked. |
202 | 00:11:14,240 | 00:11:16,600 | I'm really keen to see what creativeness | I'm really keen to see what creativeness |
203 | 00:11:16,799 | 00:11:19,679 | comes out of this omelette challenge. | comes out of this omelette challenge. |
204 | 00:11:23,320 | 00:11:28,919 | I'm smashing as much flavour out of the shells as possible | I'm smashing as much flavour out of the shells as possible |
205 | 00:11:29,120 | 00:11:31,039 | because now the sauce... | because now the sauce... |
206 | 00:11:32,240 | 00:11:34,200 | This is liquid gold here. | This is liquid gold here. |
207 | 00:11:34,399 | 00:11:36,919 | The next thing I do is to add some cognac. | The next thing I do is to add some cognac. |
208 | 00:11:38,840 | 00:11:42,799 | If I just leave the sauce the way it is, it's going to be too thin. | If I just leave the sauce the way it is, it's going to be too thin. |
209 | 00:11:43,000 | 00:11:45,279 | So I'm mixing butter with flour | So I'm mixing butter with flour |
210 | 00:11:45,480 | 00:11:48,240 | to thicken the sauce once it's finished, | to thicken the sauce once it's finished, |
211 | 00:11:48,440 | 00:11:51,080 | and you just whisk that in and you bring it to the boil. | and you just whisk that in and you bring it to the boil. |
212 | 00:11:53,159 | 00:11:54,559 | Next I'll be doing the omelette. | Next I'll be doing the omelette. |
213 | 00:11:56,559 | 00:11:59,639 | This is a really crucial time because now it's about the omelette. | This is a really crucial time because now it's about the omelette. |
214 | 00:12:00,759 | 00:12:02,960 | Let's hope we don't get any scrambled eggs. | Let's hope we don't get any scrambled eggs. |
215 | 00:12:05,799 | 00:12:09,200 | So, for the omelette I whisk my eggs and the more I beat my egg, | So, for the omelette I whisk my eggs and the more I beat my egg, |
216 | 00:12:09,399 | 00:12:10,840 | the fluffier my omelette. | the fluffier my omelette. |
217 | 00:12:15,840 | 00:12:18,679 | Oh, it's got colour. Right, let's do another one. | Oh, it's got colour. Right, let's do another one. |
218 | 00:12:18,879 | 00:12:21,320 | Now my first one failed because it stayed too long in the pan. | Now my first one failed because it stayed too long in the pan. |
219 | 00:12:21,519 | 00:12:24,039 | I'm sure it was still tasty but it had colour. | I'm sure it was still tasty but it had colour. |
220 | 00:12:29,960 | 00:12:33,039 | JACINTA: Now that the creme fraiche filling is ready, | JACINTA: Now that the creme fraiche filling is ready, |
221 | 00:12:33,240 | 00:12:34,799 | I'm going to start on the hollandaise. | I'm going to start on the hollandaise. |
222 | 00:12:35,000 | 00:12:38,559 | To make a traditional hollandaise there's lots of steps. | To make a traditional hollandaise there's lots of steps. |
223 | 00:12:38,759 | 00:12:40,559 | I've got an easier way. | I've got an easier way. |
224 | 00:12:40,759 | 00:12:44,120 | We've got the egg yolks and lemon juice in... | We've got the egg yolks and lemon juice in... |
225 | 00:12:44,320 | 00:12:49,600 | It has to be a tall cylinder, stick blender and melted butter. | It has to be a tall cylinder, stick blender and melted butter. |
226 | 00:12:49,799 | 00:12:51,799 | Jacinta's all over it. | Jacinta's all over it. |
227 | 00:12:56,039 | 00:12:57,159 | Yay! | Yay! |
228 | 00:12:57,360 | 00:13:00,519 | The hollandaise will just add another element, | The hollandaise will just add another element, |
229 | 00:13:00,720 | 00:13:02,559 | a bit more decadence. | a bit more decadence. |
230 | 00:13:02,759 | 00:13:04,000 | Voila. | Voila. |
231 | 00:13:08,480 | 00:13:10,200 | 15 minutes to go, everyone. | 15 minutes to go, everyone. |
232 | 00:13:10,399 | 00:13:14,799 | GABRIELA: Once the green dressing is done, then I move onto the filling. | GABRIELA: Once the green dressing is done, then I move onto the filling. |
233 | 00:13:15,000 | 00:13:18,480 | I chop some spring onion, along with chives. | I chop some spring onion, along with chives. |
234 | 00:13:18,679 | 00:13:20,399 | I take the goat cheese, | I take the goat cheese, |
235 | 00:13:20,600 | 00:13:22,679 | mix them up and add some pepper. | mix them up and add some pepper. |
236 | 00:13:23,960 | 00:13:27,799 | And then it's time for me to make the omelette. | And then it's time for me to make the omelette. |
237 | 00:13:31,639 | 00:13:33,639 | MARK OLIVE: How are you feeling about the whole cook, good? | MARK OLIVE: How are you feeling about the whole cook, good? |
238 | 00:13:33,840 | 00:13:36,720 | It's something I make at home all the time. | It's something I make at home all the time. |
239 | 00:13:36,919 | 00:13:39,960 | My omelette is very simple but I think it's very tasty. | My omelette is very simple but I think it's very tasty. |
240 | 00:13:40,159 | 00:13:44,320 | Omelette, it's a simple dish if you think about it, but it's not simple. | Omelette, it's a simple dish if you think about it, but it's not simple. |
241 | 00:13:44,519 | 00:13:47,759 | If you cook it too long then it becomes rubbery | If you cook it too long then it becomes rubbery |
242 | 00:13:47,960 | 00:13:49,039 | and it's not omelette anymore. | and it's not omelette anymore. |
243 | 00:13:49,240 | 00:13:52,000 | While the omelette was cooking I add my filling, | While the omelette was cooking I add my filling, |
244 | 00:13:52,200 | 00:13:53,879 | then I start rolling | then I start rolling |
245 | 00:13:54,080 | 00:13:57,240 | and I notice that my omelette turned a bit brownish | and I notice that my omelette turned a bit brownish |
246 | 00:13:57,440 | 00:13:59,039 | so I wasn't too happy with it. | so I wasn't too happy with it. |
247 | 00:14:00,639 | 00:14:02,960 | So I decided to make another omelette. | So I decided to make another omelette. |
248 | 00:14:07,320 | 00:14:10,919 | This time, the colour was the one that I liked it. | This time, the colour was the one that I liked it. |
249 | 00:14:12,440 | 00:14:14,840 | Uh, rolled it just to set for a bit. | Uh, rolled it just to set for a bit. |
250 | 00:14:16,039 | 00:14:17,960 | I'm ready. | I'm ready. |
251 | 00:14:19,559 | 00:14:21,799 | So what are you going to fry in that one Joshy? | So what are you going to fry in that one Joshy? |
252 | 00:14:22,000 | 00:14:23,120 | JOSH: Doing the crab in this one. | JOSH: Doing the crab in this one. |
253 | 00:14:23,320 | 00:14:25,240 | I use the shellfish oil to cook the omelette | I use the shellfish oil to cook the omelette |
254 | 00:14:25,440 | 00:14:28,360 | and it's actually taking on the real flavour of the prawn. | and it's actually taking on the real flavour of the prawn. |
255 | 00:14:28,559 | 00:14:30,919 | Mm! Is that your shellfish oil? | Mm! Is that your shellfish oil? |
256 | 00:14:31,120 | 00:14:32,720 | It's a good colour. | It's a good colour. |
257 | 00:14:32,919 | 00:14:34,120 | I decided to do a tester omelette | I decided to do a tester omelette |
258 | 00:14:34,320 | 00:14:36,759 | just because it's something that I don't do every day. | just because it's something that I don't do every day. |
259 | 00:14:38,519 | 00:14:40,559 | We've got ten minutes left, Joshy. | We've got ten minutes left, Joshy. |
260 | 00:14:48,720 | 00:14:49,679 | I reckon that's enough. | I reckon that's enough. |
261 | 00:14:49,879 | 00:14:50,759 | So the first omelette, | So the first omelette, |
262 | 00:14:50,960 | 00:14:52,440 | the spanner crab wasn't actually cooked | the spanner crab wasn't actually cooked |
263 | 00:14:52,639 | 00:14:53,879 | all the way through the eggs. | all the way through the eggs. |
264 | 00:14:54,080 | 00:14:55,399 | It was more rolled into the omelette. | It was more rolled into the omelette. |
265 | 00:14:55,600 | 00:14:56,600 | So when you're biting through | So when you're biting through |
266 | 00:14:56,799 | 00:14:59,039 | you're not necessarily going to get the spanner crab. | you're not necessarily going to get the spanner crab. |
267 | 00:14:59,240 | 00:15:01,240 | So I decide to do a second omelette. | So I decide to do a second omelette. |
268 | 00:15:02,559 | 00:15:05,240 | YOLAINE: For my second omelette, I quickly whip some more eggs together | YOLAINE: For my second omelette, I quickly whip some more eggs together |
269 | 00:15:05,440 | 00:15:07,720 | and prepare my pan again... | and prepare my pan again... |
270 | 00:15:13,519 | 00:15:14,960 | ..and this time it's perfect. | ..and this time it's perfect. |
271 | 00:15:19,559 | 00:15:24,039 | JACINTA: I'm going to mix the egg yolks in now to the whites. | JACINTA: I'm going to mix the egg yolks in now to the whites. |
272 | 00:15:24,240 | 00:15:27,639 | Now the mixture's incorporated gently | Now the mixture's incorporated gently |
273 | 00:15:27,840 | 00:15:29,720 | so not to squash out any of the air, | so not to squash out any of the air, |
274 | 00:15:29,919 | 00:15:31,639 | it's put in the pan. | it's put in the pan. |
275 | 00:15:33,960 | 00:15:38,240 | Once the base of the omelette looks how you want it, | Once the base of the omelette looks how you want it, |
276 | 00:15:38,440 | 00:15:43,679 | you can pop your omelette underneath a grill just to get the top to set. | you can pop your omelette underneath a grill just to get the top to set. |
277 | 00:15:45,879 | 00:15:47,559 | Can I steal one of these? | Can I steal one of these? |
278 | 00:15:47,759 | 00:15:48,679 | You certainly may. | You certainly may. |
279 | 00:15:48,879 | 00:15:51,120 | Excellent. I love some good smoked salmon. | Excellent. I love some good smoked salmon. |
280 | 00:15:53,759 | 00:15:57,159 | It's really tricky to determine whether it's cooked or not. | It's really tricky to determine whether it's cooked or not. |
281 | 00:15:57,360 | 00:15:59,960 | Usually it's about feel and timing. | Usually it's about feel and timing. |
282 | 00:16:00,159 | 00:16:01,919 | I chose to make this style of omelette | I chose to make this style of omelette |
283 | 00:16:02,120 | 00:16:06,279 | because I find the results more consistent than a regular omelette. | because I find the results more consistent than a regular omelette. |
284 | 00:16:07,639 | 00:16:11,559 | Now I'm happy my omelette's cooked, I'm ready to plate up. | Now I'm happy my omelette's cooked, I'm ready to plate up. |
285 | 00:16:13,120 | 00:16:14,639 | MELISSA LEONG: Five minutes, everyone. | MELISSA LEONG: Five minutes, everyone. |
286 | 00:16:16,200 | 00:16:17,919 | GABRIELA: I've got five minutes to go | GABRIELA: I've got five minutes to go |
287 | 00:16:18,120 | 00:16:20,039 | and I'm ready to plate my omelette. | and I'm ready to plate my omelette. |
288 | 00:16:26,480 | 00:16:28,799 | MARK OLIVE: OK. Plates on the pass, guys, when you're ready. | MARK OLIVE: OK. Plates on the pass, guys, when you're ready. |
289 | 00:16:30,399 | 00:16:33,039 | Well done, Gabriela! MAN: Well done, Gabriella! | Well done, Gabriela! MAN: Well done, Gabriella! |
290 | 00:16:33,240 | 00:16:34,960 | First on the pass. | First on the pass. |
291 | 00:16:38,559 | 00:16:40,039 | You're going to have to hurry now. | You're going to have to hurry now. |
292 | 00:16:43,799 | 00:16:45,000 | Well done, Jacinta. | Well done, Jacinta. |
293 | 00:16:51,080 | 00:16:52,559 | Very quickly. | Very quickly. |
294 | 00:16:53,679 | 00:16:55,519 | Looks good. | Looks good. |
295 | 00:16:55,720 | 00:16:57,919 | MAN: Come on, Yolaine. Well done. Well done, Yolaine! | MAN: Come on, Yolaine. Well done. Well done, Yolaine! |
296 | 00:16:59,559 | 00:17:01,200 | YOLAINE: I had the most beautiful product. | YOLAINE: I had the most beautiful product. |
297 | 00:17:01,399 | 00:17:03,039 | I really hope I did justice to them. | I really hope I did justice to them. |
298 | 00:17:03,240 | 00:17:05,279 | MELISSA LEONG: Last seconds. | MELISSA LEONG: Last seconds. |
299 | 00:17:05,480 | 00:17:07,759 | Looking good, Josh. Make this one pretty. | Looking good, Josh. Make this one pretty. |
300 | 00:17:07,960 | 00:17:09,400 | Come on, Joshy, Josh. | Come on, Joshy, Josh. |
301 | 00:17:09,599 | 00:17:11,720 | How long has he got left? 30 seconds. | How long has he got left? 30 seconds. |
302 | 00:17:13,000 | 00:17:14,880 | Well done, Chef. | Well done, Chef. |
303 | 00:17:15,079 | 00:17:18,039 | Well done. (CHEERING, APPLAUSE) | Well done. (CHEERING, APPLAUSE) |
304 | 00:17:18,240 | 00:17:20,720 | That's four on the pass. Well done, everyone. | That's four on the pass. Well done, everyone. |
305 | 00:17:29,200 | 00:17:33,160 | MAEVE O'MEARA: All of our cooks have served up their best French omelettes. | MAEVE O'MEARA: All of our cooks have served up their best French omelettes. |
306 | 00:17:33,359 | 00:17:36,319 | Now it's time for judge Dan to taste all the dishes | Now it's time for judge Dan to taste all the dishes |
307 | 00:17:36,519 | 00:17:39,359 | without knowing who cooked what. | without knowing who cooked what. |
308 | 00:17:39,559 | 00:17:40,599 | Welcome back, Dan. | Welcome back, Dan. |
309 | 00:17:40,799 | 00:17:43,000 | MELISSA LEONG: Based on first impressions, what do you think? | MELISSA LEONG: Based on first impressions, what do you think? |
310 | 00:17:43,200 | 00:17:46,599 | DAN HONG: Very interesting! Four very, very different omelettes. | DAN HONG: Very interesting! Four very, very different omelettes. |
311 | 00:17:46,799 | 00:17:48,240 | So where would you like to start tonight? | So where would you like to start tonight? |
312 | 00:17:48,440 | 00:17:49,720 | Let's try this one. | Let's try this one. |
313 | 00:17:50,960 | 00:17:52,559 | This is the priest's omelette. | This is the priest's omelette. |
314 | 00:17:53,839 | 00:17:56,279 | Posh priest Dan. (LAUGHS) | Posh priest Dan. (LAUGHS) |
315 | 00:17:56,480 | 00:17:58,440 | Looks beautiful, very luxurious. | Looks beautiful, very luxurious. |
316 | 00:18:01,839 | 00:18:03,200 | Oh, wow. | Oh, wow. |
317 | 00:18:13,079 | 00:18:14,359 | That omelette, | That omelette, |
318 | 00:18:14,559 | 00:18:16,559 | if it wasn't for the colour on the outside | if it wasn't for the colour on the outside |
319 | 00:18:16,759 | 00:18:18,720 | it would be a perfectly executed omelette | it would be a perfectly executed omelette |
320 | 00:18:18,920 | 00:18:23,240 | because the inside is nice and soft, creamy. | because the inside is nice and soft, creamy. |
321 | 00:18:24,559 | 00:18:26,480 | That scampi is perfectly cooked | That scampi is perfectly cooked |
322 | 00:18:26,680 | 00:18:29,279 | and that sauce, you know, | and that sauce, you know, |
323 | 00:18:29,480 | 00:18:31,599 | I do commend that person for trying to make | I do commend that person for trying to make |
324 | 00:18:31,799 | 00:18:35,559 | their own sort of bisque-style sauce with the scampi shells, | their own sort of bisque-style sauce with the scampi shells, |
325 | 00:18:35,759 | 00:18:37,880 | but all I taste is cognac and cream | but all I taste is cognac and cream |
326 | 00:18:38,079 | 00:18:40,480 | but overall, a very delicious omelette. | but overall, a very delicious omelette. |
327 | 00:18:40,680 | 00:18:44,559 | This is smoked salmon omelette bene. | This is smoked salmon omelette bene. |
328 | 00:18:44,759 | 00:18:48,000 | Bene! OK, like, short for Benedict obviously. | Bene! OK, like, short for Benedict obviously. |
329 | 00:18:48,200 | 00:18:49,799 | Indeed. | Indeed. |
330 | 00:18:50,000 | 00:18:52,640 | The shape, I've got to say the shape is beautiful. | The shape, I've got to say the shape is beautiful. |
331 | 00:18:52,839 | 00:18:54,599 | It is a classic omelette shape. | It is a classic omelette shape. |
332 | 00:18:54,799 | 00:18:56,279 | The colour! | The colour! |
333 | 00:18:57,400 | 00:19:01,160 | Textbook. Beautifully golden yellow. | Textbook. Beautifully golden yellow. |
334 | 00:19:01,359 | 00:19:03,359 | OK, here it goes. Alright. | OK, here it goes. Alright. |
335 | 00:19:12,000 | 00:19:13,079 | Nice presentation | Nice presentation |
336 | 00:19:13,279 | 00:19:17,319 | except for the leaking of the creme fraiche on the outside. | except for the leaking of the creme fraiche on the outside. |
337 | 00:19:17,519 | 00:19:19,559 | That's actually a really tasty omelette... | That's actually a really tasty omelette... |
338 | 00:19:20,799 | 00:19:23,240 | ..and that hollandaise, um, has a really good acidity, | ..and that hollandaise, um, has a really good acidity, |
339 | 00:19:23,440 | 00:19:25,319 | really cuts the saltiness and the richness... | really cuts the saltiness and the richness... |
340 | 00:19:25,519 | 00:19:26,839 | Not too rich. Yeah, not too rich at all. | Not too rich. Yeah, not too rich at all. |
341 | 00:19:27,039 | 00:19:27,839 | Fantastic. | Fantastic. |
342 | 00:19:28,039 | 00:19:30,599 | Dan, smoked salmon omelette. | Dan, smoked salmon omelette. |
343 | 00:19:32,160 | 00:19:35,680 | It's almost like a smoked salmon omelette san choy bau | It's almost like a smoked salmon omelette san choy bau |
344 | 00:19:35,880 | 00:19:38,079 | and, uh, what's this green sauce? | and, uh, what's this green sauce? |
345 | 00:19:38,279 | 00:19:40,480 | Salsa verde. Oh. Delicious. | Salsa verde. Oh. Delicious. |
346 | 00:19:40,680 | 00:19:43,480 | I love salsa verde. Bit of salsa verde. | I love salsa verde. Bit of salsa verde. |
347 | 00:19:50,039 | 00:19:52,240 | The omelette on its own just with the goat's cheese | The omelette on its own just with the goat's cheese |
348 | 00:19:52,440 | 00:19:54,880 | is absolutely divine. | is absolutely divine. |
349 | 00:19:56,319 | 00:19:58,279 | Really soft in the middle, light and fluffy. | Really soft in the middle, light and fluffy. |
350 | 00:19:58,480 | 00:20:00,160 | The only concern I have is that | The only concern I have is that |
351 | 00:20:00,359 | 00:20:03,400 | the omelette is just a component to this dish | the omelette is just a component to this dish |
352 | 00:20:03,599 | 00:20:05,160 | rather than the star of the dish. | rather than the star of the dish. |
353 | 00:20:05,359 | 00:20:06,359 | Ah. | Ah. |
354 | 00:20:06,559 | 00:20:10,680 | This is spanner crab omelette with chargrilled broccolini. | This is spanner crab omelette with chargrilled broccolini. |
355 | 00:20:10,880 | 00:20:12,680 | Crab omelettes are my favourite. | Crab omelettes are my favourite. |
356 | 00:20:14,359 | 00:20:17,640 | You can see there's no colour on the egg itself. | You can see there's no colour on the egg itself. |
357 | 00:20:17,839 | 00:20:19,200 | There is a tear there, | There is a tear there, |
358 | 00:20:19,400 | 00:20:22,279 | so not ideal in terms of appearance to be quite honest. | so not ideal in terms of appearance to be quite honest. |
359 | 00:20:22,480 | 00:20:25,480 | Smells really awesome. | Smells really awesome. |
360 | 00:20:30,079 | 00:20:32,079 | This is very good. | This is very good. |
361 | 00:20:33,559 | 00:20:36,200 | I can taste that beautiful sweet crab meat | I can taste that beautiful sweet crab meat |
362 | 00:20:36,400 | 00:20:41,160 | and look it's still... still nice and soft and fluffy in the middle. | and look it's still... still nice and soft and fluffy in the middle. |
363 | 00:20:41,359 | 00:20:43,200 | I love the texture of the broccolini | I love the texture of the broccolini |
364 | 00:20:43,400 | 00:20:48,599 | and that prawn-infused oil slash butter sauce was a good move. | and that prawn-infused oil slash butter sauce was a good move. |
365 | 00:20:49,920 | 00:20:51,880 | So that's all four tasted, Dan. | So that's all four tasted, Dan. |
366 | 00:20:52,079 | 00:20:54,640 | Do you think you've spotted the restaurant's work? | Do you think you've spotted the restaurant's work? |
367 | 00:20:54,839 | 00:20:56,599 | I know a well-made omelette when I see one. | I know a well-made omelette when I see one. |
368 | 00:20:56,799 | 00:20:58,960 | But will it be the best plate on the pass? | But will it be the best plate on the pass? |
369 | 00:20:59,160 | 00:21:00,920 | That's the question. | That's the question. |
370 | 00:21:06,440 | 00:21:11,519 | MAEVE O'MEARA: It's French Week and station chef Joshua of Bistro Rex | MAEVE O'MEARA: It's French Week and station chef Joshua of Bistro Rex |
371 | 00:21:11,720 | 00:21:14,599 | has faced off against our three home cooks, | has faced off against our three home cooks, |
372 | 00:21:14,799 | 00:21:17,599 | making classic French omelettes. | making classic French omelettes. |
373 | 00:21:17,799 | 00:21:22,680 | Now it's time to find out which dish judge Dan enjoyed the most. | Now it's time to find out which dish judge Dan enjoyed the most. |
374 | 00:21:24,799 | 00:21:29,480 | Home cooks, chef, tonight was a classic French cooking challenge, | Home cooks, chef, tonight was a classic French cooking challenge, |
375 | 00:21:29,680 | 00:21:32,720 | and omelettes may be simple but they do demand perfection, | and omelettes may be simple but they do demand perfection, |
376 | 00:21:32,920 | 00:21:35,519 | and you didn't disappoint, so well done. | and you didn't disappoint, so well done. |
377 | 00:21:35,720 | 00:21:38,480 | Head chef Jo, you had the best seat in the house. | Head chef Jo, you had the best seat in the house. |
378 | 00:21:38,680 | 00:21:40,960 | Yes. How'd they go? | Yes. How'd they go? |
379 | 00:21:41,160 | 00:21:42,839 | There's stiff competition tonight. | There's stiff competition tonight. |
380 | 00:21:43,039 | 00:21:46,480 | Well, Dan, it's time to know what you're thinking | Well, Dan, it's time to know what you're thinking |
381 | 00:21:46,680 | 00:21:48,880 | and who knocked it out of the park tonight? | and who knocked it out of the park tonight? |
382 | 00:21:49,079 | 00:21:51,839 | The omelette is a true test of a chef. | The omelette is a true test of a chef. |
383 | 00:21:52,039 | 00:21:55,440 | Omelettes seem like such a simple thing to do | Omelettes seem like such a simple thing to do |
384 | 00:21:55,640 | 00:21:56,880 | but it's actually one of the hardest | but it's actually one of the hardest |
385 | 00:21:57,079 | 00:21:59,720 | because the simplest things are the hardest to execute. | because the simplest things are the hardest to execute. |
386 | 00:22:00,880 | 00:22:04,400 | One of these omelettes was just sublime. | One of these omelettes was just sublime. |
387 | 00:22:04,599 | 00:22:07,799 | For me, the best plate on the pass is... | For me, the best plate on the pass is... |
388 | 00:22:10,400 | 00:22:14,440 | Tonight's winning omelette and the best plate on the pass is... | Tonight's winning omelette and the best plate on the pass is... |
389 | 00:22:15,960 | 00:22:17,880 | ..the spanner crab omelette with broccolini. | ..the spanner crab omelette with broccolini. |
390 | 00:22:18,079 | 00:22:20,759 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
391 | 00:22:20,960 | 00:22:23,119 | MAN: Well done. | MAN: Well done. |
392 | 00:22:23,319 | 00:22:25,039 | Well done, Joshy. | Well done, Joshy. |
393 | 00:22:27,359 | 00:22:29,920 | Not bad for a pastry chef, mate. How are you feeling? | Not bad for a pastry chef, mate. How are you feeling? |
394 | 00:22:30,119 | 00:22:32,039 | I'm feeling ecstatic | I'm feeling ecstatic |
395 | 00:22:32,240 | 00:22:33,640 | because I was really calm up to the end | because I was really calm up to the end |
396 | 00:22:33,839 | 00:22:36,319 | and then I realise I'm like, "Oh! I've got to do some stuff." | and then I realise I'm like, "Oh! I've got to do some stuff." |
397 | 00:22:36,519 | 00:22:38,640 | (LAUGHTER) | (LAUGHTER) |
398 | 00:22:38,839 | 00:22:40,359 | It was just perfectly made. | It was just perfectly made. |
399 | 00:22:40,559 | 00:22:42,279 | It was beautiful and moist in the middle. | It was beautiful and moist in the middle. |
400 | 00:22:42,480 | 00:22:44,200 | There was no colour on the outside | There was no colour on the outside |
401 | 00:22:44,400 | 00:22:46,519 | and I love the shellfish oil that you put in there. | and I love the shellfish oil that you put in there. |
402 | 00:22:46,720 | 00:22:50,079 | That really elevated the dish to the next level so, um, well done. | That really elevated the dish to the next level so, um, well done. |
403 | 00:22:50,279 | 00:22:52,519 | OK, Dan, now to the tough part. | OK, Dan, now to the tough part. |
404 | 00:22:52,720 | 00:22:55,200 | Please tell us which of these plates | Please tell us which of these plates |
405 | 00:22:55,400 | 00:22:58,039 | didn't quite live up to the same level as the others. | didn't quite live up to the same level as the others. |
406 | 00:22:58,240 | 00:23:00,119 | This is a really tough decision | This is a really tough decision |
407 | 00:23:00,319 | 00:23:03,519 | because there are so many good things about | because there are so many good things about |
408 | 00:23:03,720 | 00:23:06,240 | every single omelette on this pass, | every single omelette on this pass, |
409 | 00:23:06,440 | 00:23:09,759 | but for me, the plate that didn't quite live up to my expectations | but for me, the plate that didn't quite live up to my expectations |
410 | 00:23:09,960 | 00:23:11,079 | is... | is... |
411 | 00:23:14,240 | 00:23:15,599 | ..the smoked salmon omelette. | ..the smoked salmon omelette. |
412 | 00:23:16,640 | 00:23:18,519 | Gabriela. | Gabriela. |
413 | 00:23:18,720 | 00:23:20,920 | I loved the fact that it was served in a lettuce cup | I loved the fact that it was served in a lettuce cup |
414 | 00:23:21,119 | 00:23:22,279 | and served with a salsa verde. | and served with a salsa verde. |
415 | 00:23:22,480 | 00:23:23,880 | The balance was totally there. | The balance was totally there. |
416 | 00:23:24,079 | 00:23:27,960 | But I feel that the omelette wasn't the star of the show in this dish. | But I feel that the omelette wasn't the star of the show in this dish. |
417 | 00:23:28,160 | 00:23:31,839 | It was sort of a supporting act in like a canape-style thing. | It was sort of a supporting act in like a canape-style thing. |
418 | 00:23:32,039 | 00:23:35,640 | The recipe itself was great. | The recipe itself was great. |
419 | 00:23:35,839 | 00:23:38,559 | Gabriella, thank you so much for spending time with us. | Gabriella, thank you so much for spending time with us. |
420 | 00:23:38,759 | 00:23:41,039 | Unfortunately it does mean you are going home tonight | Unfortunately it does mean you are going home tonight |
421 | 00:23:41,240 | 00:23:43,599 | but we have loved seeing what you've done. | but we have loved seeing what you've done. |
422 | 00:23:43,799 | 00:23:45,440 | Thank you for the opportunity. | Thank you for the opportunity. |
423 | 00:23:45,640 | 00:23:48,160 | And congratulations again to tonight's winner, | And congratulations again to tonight's winner, |
424 | 00:23:48,359 | 00:23:49,559 | Bistro Rex and station chef Josh. | Bistro Rex and station chef Josh. |
425 | 00:23:49,759 | 00:23:50,880 | Well done! | Well done! |
426 | 00:23:51,079 | 00:23:53,079 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
427 | 00:23:53,279 | 00:23:55,680 | Now, everybody, come in and try these cracking omelettes. | Now, everybody, come in and try these cracking omelettes. |
428 | 00:23:55,880 | 00:23:57,000 | (ALL LAUGH) | (ALL LAUGH) |
429 | 00:23:58,240 | 00:24:01,160 | Congratulations! ALL: Yay! | Congratulations! ALL: Yay! |
430 | 00:24:01,359 | 00:24:03,000 | Is this one yours, Yolaine? | Is this one yours, Yolaine? |
431 | 00:24:03,200 | 00:24:05,160 | YOLAINE: Yes, it was mine. | YOLAINE: Yes, it was mine. |
432 | 00:24:05,359 | 00:24:06,880 | Oh, very close, very close. | Oh, very close, very close. |
433 | 00:24:07,079 | 00:24:08,119 | Thank you! | Thank you! |
434 | 00:24:08,319 | 00:24:09,599 | Very happy. | Very happy. |
435 | 00:24:10,839 | 00:24:12,799 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
436 | 00:24:13,000 | 00:24:14,039 | Muscles. | Muscles. |
437 | 00:24:14,240 | 00:24:16,599 | Sticky, sweet and upside down - | Sticky, sweet and upside down - |
438 | 00:24:16,799 | 00:24:20,200 | we're making French classic tarte tatin. | we're making French classic tarte tatin. |
439 | 00:24:20,400 | 00:24:21,400 | It's better than I thought. | It's better than I thought. |
440 | 00:24:21,599 | 00:24:23,640 | And our home cooks... Ooh! (LAUGHS) | And our home cooks... Ooh! (LAUGHS) |
441 | 00:24:23,839 | 00:24:26,839 | ..will be facing Bistro Rex's sous-chef Mishy. | ..will be facing Bistro Rex's sous-chef Mishy. |
442 | 00:24:27,039 | 00:24:28,720 | Mish, less talking, more working! | Mish, less talking, more working! |
443 | 00:24:28,920 | 00:24:30,400 | (LAUGHTER) | (LAUGHTER) |